Autumn Wild Rice Soup
A hearty soup combining wild rice and fresh vegetables, perfect for chilly evenings.
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup wild rice, rinsed
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 1 cup heavy cream
- 1 tablespoon lemon juice
Prepare your vegetables by dicing the onion, carrots, and celery, mincing the garlic, and rinsing the wild rice.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes.
Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for an additional minute.
Pour in the vegetable broth and bring to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 45 minutes.
Stir in the sliced mushrooms and chopped kale. Cook for another 10 minutes.
Stir in the heavy cream and lemon juice. Heat through for a few minutes, then adjust seasoning if necessary.
Calories: 320kcalProtein: 6gSodium: 600mg
Keyword autumn, soup, wild rice